Spinach, bacon and ricotta cheese wholewheat muffins

Spinach, bacon and ricotta cheese wholewheat muffins PHOTO: Micky Hoyle

Recipe

Spinach, bacon, ricotta cheese wholewheat muffins

Amazingly versatile, spinach, bacon, ricotta cheese wholewheat muffins are ideal for breakfast, as a snack with 11 o’clock tea or as a light lunch or supper.

Makes 9 Spinach, bacon, ricotta cheese wholewheat muffins. Heat oven to 180 °C. Line 9 standard muffin-tin hollows with baking paper. Dice 250 g streaky bacon. Heat 15 ml olive oil in a pan and fry bacon until crisp. Drain on paper towels. finely chop 100 g spinach. In a mixing bowl combine 120 g (215 ml) self-raising flour, 120 g (215 mlwholewheat flour, 15 ml baking powder and 3 ml salt. Add bacon, spinach and 280 g ricotta cheese. Whisk together 350 ml milk, 1 egg and 50 ml melted butter and add to flour mixture, mixing well. Divide the batter among muffin hollows and bake for 30 – 35 minutes. Use a thin skewer to test if done.

Spinach, bacon, ricotta cheese wholewheat muffins

Spinach, bacon and ricotta cheese wholewheat muffins
PHOTO: Micky Hoyle

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Edition SARIE FOOD April / May 2014 | Story 30 Muffins| Recipe Spinach, bacon, ricotta cheese wholewheat muffins